Pancreatitis and dysbiosis

Pancreatitis and dysbiosis Pancreatitis is an inflammation of the pancreas, which is characterized, in particular, by a violation of the outflow of proenzymes into the duodenum.The duodenum is that part of the small intestine into which partially digested food gets from the stomach.It is from here that it begins its journey through the intestine and it is here that a number of processes occur that make the edible mass suitable for digestion by the intestine.

Here, firstly, the acid-base balance of the food mass changes in the alkaline side, and secondly, the pancreatic enzymes-active substances that digest food and are produced by the pancreas-are injected into the food mass.

  

If at least one of these processes is violated, and when pancreatitis inevitably reduces the level of fermentation of enzymes, the negative consequences move further and spread to the entire intestine.What are the prerequisites for dysbiosis?The fact is that each part of the intestine is "programmed" to digest and assimilate food in a certain stage of "pr

ocessing".Without the addition of enzymes( or with a significant decrease in their level of content) in the food mass, digestion processes begin instead of digestion.The substances released in this way, to put it mildly, do not radically affect the whole organism and those parts of the intestine where this wandering mass is at the moment.

  

Immediately suffers from the natural intestinal microflora, that is, develops a dysbacteriosis in pancreatitis.This leads to an additional disruption of digestion already in the subsequent departments, disturbances of normal microflora spread to them.As a result, what enters the large intestine already carries in itself almost more harmful substances than nutrients, and nutrients are still in an unassembled state.

Dysbacteriosis in pancreatitis Dysbacteriosis carries in itself at least three significant negative aspects:

  
  • self-poisoning of the body with toxins released from fermentation and putrefactive processes in the intestine;
  • sharply reduced absorption of nutrients, which leads to exhaustion and weakening of the body;
  • considerable discomfort caused by active gas generation and diarrhea, which in turn creates a risk of dehydration.

In view of this, when preparing the right diet for a patient with pancreatitis, it is necessary to take into account the reduced capacity for intestinal digestion of food for dysbacteriosis and at least temporarily reduce the digestible food in the diet.It may also be necessary to take drugs containing pancreatic enzymes to compensate for insufficient intestinal digestion and drugs that help restore normal intestinal microflora to eliminate dysbacteriosis in pancreatitis.

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